Roasted Ratatouille (version IV)
1/3 cup olive oil
Heat oven to 450 degrees.
2 medium tomatoes, cored, seeded and cut in eighths
1 medium onion, sliced 1/4 inch thick
1 zucchini, trimmed and sliced about 1/4-inch thick
1 small eggplant (about 1 pound), cut into 1/2-inch cubes (peeled, if desired)
1 red or green bell pepper, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon red pepper flakes
Place olive oil in wide, shallow roasting pan and tip to coat the bottom. Add all the vegetables. Sprinkle with salt and red pepper flakes. Roast for 10 minutes. Stir the vegetables and roast 10 minutes more. Stir again and roast 10 minutes more.
Serve as a main dish over rice, noodles or couscous (top with cheese, if desired); as a side dish to meats; as a filling for crepes, wraps or frittatas; or baked on a pizza or in a casserole topped with cheese.
Makes 4 to 6 servings as a main dish; 6 to 8 as a side dish.
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